Known for its bold savory flavors, French onion soup is one of the tastiest and most popular dishes from France. Here, Bistro Perrier's executive chef, Todd Braley, shares his recipe for the classic French onion soup, which includes yellow onions, brown stock, and a rich layer of grated cheese atop a toasted baguette. Bon appetit!
French Onion Soup Recipe
Prep time: 15 minutes
Cook time: 4-5 hours
Yield: 2 quarts
5 lbs. yellow onions, peeled & sliced thin
3 Tbsp. butter
3 qts. brown stock (beef, veal, etc.)
Kosher salt to taste
Fresh ground black pepper to taste
¼ cup dry sherry
1-2 Tbsp. sherry vinegar, or to taste
Grated comté or gruyère
Baguette, 16 - ¼” slices, drizzled with olive oil and toasted
Melt butter in large heavy-bottom pot over medium-low heat.
Add onions, salt, and pepper. Then, sweat. Allow the onions to caramelize slowly and to a deep brown but not burnt. The process should take several hours, stirring occasionally.
When the onions have reached an almost jam-like consistency, deglaze with the sherry wine. Reduce completely and add stock.
Simmer until soup reduces by 1/3. Taste, add a small amount of vinegar, and re-taste.
Adjust seasoning with salt, pepper, and vinegar.
Heat broiler. Warm soup crocks, ladle soup into crocks, and top with two slices of baguette. Cover baguette entirely with grated cheese and place under broiler.
Allow cheese to brown. Serve.